In order to explore the bacterial community composition of mung bean sour pulp， the core element of Luoyang traditional and special pulp noodles， the bacteria 16S rDNA of mung bean sour pulp from six pulp workshops in Luoyang was sequenced using Illumina MiSeq high-throughput sequencing technology. The results showed that 8 bacterial phyla were identified from 6 samples of mung bean sour pulp， involving 75 genera and 106 species； and Firmicutes is the dominant phylum (78.57%-97.17%)， Lactobacillus (20.95%-90.36%) and Lactococcus (3.26%-62.68%) are the dominant genus， Lactobacillus oligofermentans， unclassified_Lactococcus are the corresponding dominant species， while Lactobacillus plantarum， Lactobacillus curvatus and Lactobacillus manihotivorans are common sub dominant bacteria. These dominant bacteria are all lactic acid bacteria， which have extensive prebiotic effects. The functional prediction of the bacterial community in mung bean sour pulp showed that the carbohydrate metabolism and amino acid metabolism abundance of the bacterial community are high， especially the abundance of flavor amino acid metabolic pathway and L-lactate dehydrogenase are relatively high. It was inferred that the unique acid and flavor of mung bean sour pulp was related to the bacterial amino acid metabolism and lactic acid synthesis. The results of this study provided a theoretical basis for further study on the fermentation mechanism of mung bean sour pulp and development of corresponding starter.